Hey garden peeps!
I tried overwintering some of my pepper plants this year. The process worked very well, and was easier than I'd expected, so I figured I'd share the results in case anyone else finds this useful.
Only big catch is that you'll need a space that stays around 40-60 degrees across your winter season. If you have a garage, basement, shed, root cellar that meets those requirements, you're in luck - otherwise, you're probably better off sticking to starts, or barerooting in a used wine cooler.
I used this page as my guide: https://peppergeek.com/overwintering-pepper-plants/, but to summarize, you basically uproot your plants at the end of the season, prune them down to the bottom few nodes, root wash them, and stick them in fresh, cheap potting soil with a small light to hang out for the winter.
Additional notes:
- I added crushed granite as a mulch to keep out fungus gnats.
- Watered every ~3 weeks, going off of container weight.
- Kept the light timer around 6 hrs per day.
- I pruned new growth for the first ~6 weeks, then tapered off to avoid draining all of the plants' reserves.
- I followed the standard hardening-off procedure to reintroduce the plants to the outdoors.
- This was USDA zone 8, so the short winter made this EZ mode. Maintenance was painless and the plants were showing little sign of stress, so I don't think it would've been hard to keep it up a few more months.
The cultivars of the overwintered plants are anaheim, time bomb, and serrano. The new starts have a jalapeno, a tasmanian black, and an ancho/poblano.
Good eye on the bird peppers! I'm a huge fan of those guys too - I use them a lot in fermented salsa.